Classic Turkey Gravy from Pan Drippings
This simple, rich gravy makes the most of the citrusy, herb-scented drippings from the roasted turkey breast. Serve warm over sliced turkey, mashed potatoes, or stuffing. Makes about 3 cups.
Directions
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Collect Drippings: After roasting the turkey, pour drippings and vegetables through a fine-mesh strainer into a heatproof measuring cup. Let sit a few minutes for the fat to separate; skim and discard excess fat from the surface (or reserve 3 tablespoons to use instead of butter).
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Make Roux: In a medium saucepan, melt butter (or use reserved turkey fat) over medium heat. Whisk in flour and cook 2–3 minutes until golden and nutty.
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Whisk in Stock: Gradually add 2-3 cups strained drippings and warm stock, whisking constantly to avoid lumps. Bring to a simmer.
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Adjust Consistency: Simmer 5–7 minutes, whisking, until thickened. Add a few more tablespoons of drippings or broth for a thinner gravy, if desired.
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Season: Taste and season with thyme, salt and pepper. If drippings are highly seasoned, add salt sparingly.
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Serve: Ladle into a gravy boat and spoon hot over turkey and sides.
From Shawnie's class “Thanksgiving Dinner Basics”
